I have had this recipe in my “To Blog” folder for months. It has sat there, ignored, while flashier ideas or more seasonal recipes or better photos or easier stories made other entries come first. In fact, I now have 33 recipes that are ready to be written about, just waiting for me to get up the motivation. I have decided that the only way to get my To Blog folder back under control will be a commitment to publish a blog entry every day for a month – which I could easily do even if I didn’t make one new recipe for the rest of the month.
These crawfish phyllo triangles caught my eye when Jen wrote about them because I remembered really liking crawfish the one time I’d had them before. But it was a few months before I discovered a great fish market nearby where I could actually buy crawfish. I served these with Deb’s mushroom phyllo triangles, thinking that it wouldn’t be much more work to make another filling as long as I was already dealing with phyllo.
I changed the season in the filling recipe, as Jen didn’t seem completely pleased with it. I love Old Bay, which is what she recommended using instead of the paprika in the original recipe. I also left out a few ingredients that didn’t seem really necessary. The recipe is originally from Emeril, and if there’s one thing I’ve learned from the number of Emeril recipes I’ve made, it’s that they can usually be simplified.
Here’s the most important lesson I learned from this experience: You cannot skimp on the butter used to brush the phyllo layers. I was making these for dinner on a weeknight (um, back when I was unemployed – I’m a little more practical about weeknight dinners now), and it wasn’t until I already had the filling made that I noticed the 2 sticks of butter used to brush the phyllo. I’m okay with splurging once in a while, but I just wasn’t mentally prepared for that.
So I did an internet search and saw that you can spray the sheets with nonstick spray instead of brushing them with butter. I did a hybrid – I gave the sheet a quick spray, and then a light brush with butter. The problem is that, once baked, the phyllo triangles were clearly missing something. They were a little dry and not as flavorful or crisp as they should have been. Next time I work with phyllo, I’ll be sure to keep in mind that a lot of butter is absolutely necessary to make phyllo as good as it should be.
Despite this (and crawfish tails’ creepy similarity to insect abdomens), both of these fillings made for some tasty snacks. Dave and I liked the crawfish filling more than the mushroom filling, which seemed a little flat in comparison. But hey – at least they were a little healthier than normal. And most importantly, they’re finally out of my To Blog folder.
Crawfish Phyllo Triangles (adapted from Use Real Butter, who adapted it from Louisiana Real & Rustic by Emeril Lagasse)
Makes about 24 triangles
2 tablespoons butter
1 pound crawfish tails, peeled and cooked
1 medium onion, diced small
2 stalks celery, minced
1½ teaspoon salt
1 teaspoon Old Bay seasoning
3 tablespoon parsley, chopped
½ pound phyllo dough sheets, thawed
16 tablespoons (2 sticks), melted
1. Melt 2 tablespoons butter of medium-high heat in 12-inch skillet. Add the onions, celery, salt, and Old Bay and sauté until soft and brown, about 6 minutes, stirring occasionally. Add the crawfish and cook for about 5 minutes, stirring occasionally, until the crawfish tails begin to curl. Remove from heat. Stir in parsley. Let cool.
2. To make each triangle, set one sheet of phyllo on a clean work surface and brush melted butter on half of the sheet lengthwise. Fold the phyllo on its long axis in half. Brush melted butter on half of the phyllo lengthwise again, and fold on the long axis once more. You should have a long narrow strip of phyllo with 4 layers.
3. Place a heaping tablespoon of filling on one corner of the strip and begin folding the dough over the filling like a flag. Continue folding until the dough is completely wrapped around the filling. Brush a little butter on the end to seal it down. Repeat with remaining phyllo and filling.
4. Place triangles on a baking sheet so they are not touching one another. Bake at 375F for 18-20 minutes. Serve hot.
Mushroom Strudel (from Smitten Kitchen, who adapted it from The Complete Mushroom Book, by Antonio Carluccio)
Makes 18 triangles
18 sheets phyllo
8 tablespoons (1 stick) butter, melted
1 pound mixed, fresh, wild and cultivated mushrooms
1 medium onion, minced
3 tablespoons butter
Freshly grated nutmeg
1 tablespoon dry sherry
1 tablespoon all-purpose flour
Leaves from 1 sprig marjoram or thyme
6 tablespoons freshly grated Parmesan, plus extra for sprinkling, if you wish
Salt and pepper to taste
1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper. Clear a large work surface for this, big enough for two full sheets of phyllo, your egg wash, parmesan and filling.
2. Make the filling: Make sure the mushrooms are dust- and sand-free, wash if necessary, and trim if need be. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Sauté for 5 to 7 minutes, until liquid has been released and has partially evaporated. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, herbs, and some salt and pepper, and let cool. The mixture will be moist.
3. Take one sheet of phyllo at a time from their package; cover the remaining sheets with plastic and then a damp towel, ensuring they are completely covered. Brush one half of the sheet lengthwise with butter. Fold the unbuttered side over the buttered side, carefully, smoothing out any wrinkles and bubbles but not worrying if you can’t get them all. Again, brush one half of this lengthwise with butter, and fold the unbuttered side over it again. You’ll end up with one long column.
4. Dollop a spoonful of the mushroom filling near the end and sprinkle a teaspoon of parmesan over it. Begin folding one bottom corner of the phyllo strip over the filling until it meets the opposite edge, forming a triangle, as if you were folding a flag. Place the triangle seam side down on the baking sheet, brush lightly with egg wash and sprinkle with parmesan.
5. Bake in the preheated oven for 15 minutes. Serve warm.